A tested squash relish canning recipe turns extra yellow squash or zucchini into a sweet, tangy condiment that can sit on a pantry shelf. The version that belongs in jars is a pickled relish with enough 5% vinegar to stay…
Lima beans are a low-acid food. Safe home canning means a pressure canner, the correct pack for the form of bean you have, and the tested time and pressure for your jar size and elevation. Fresh shelled limas are processed…
Pear butter is ripe pears cooked down until they turn glossy, spoonable, and concentrated. Unlike jam, it does not need pectin. Unlike canned pear halves, it uses fruit that is too soft, too spotted, or too ripe for pretty jars.…
A thick, jar-stable salsa needs more than chopped garden tomatoes. For water-bath canning, the batch has to stay acidic enough (pH 4.6 or lower) after onions and peppers go in. That is why a tested formula — not a “to…
Home canning butter has no research-tested process that food-preservation labs will stand behind. The National Center for Home Food Preservation and Cooperative Extension programs say there is no approved way to can dairy butter, milk, cream, or cheese for room-temperature…
Cherry tomatoes can go into jars, but they do not get their own official USDA canning recipe. The tested path is the standard process for whole or halved tomatoes packed in water: peel them, acidify every jar, then process in…
Yes — apple butter can be canned in a boiling water bath. It is a high-acid fruit spread, so you do not need a pressure canner. What you do need is a tested recipe, a hot pack, ¼-inch headspace, and…
Plain carrots cannot be canned safely in a water bath. A boiling water bath stays near 212°F, which is not hot enough to destroy botulism spores in a low-acid vegetable. If you came here looking for canning carrots water bath…
Plain sweet corn is a low-acid vegetable, so canning corn is only safe in a pressure canner. A boiling water bath never reaches the heat needed to destroy botulism spores in kernels packed with water. If you have a pressure…
A shelf-stable salsa verde canning recipe is not the same thing as a good fresh salsa verde. Fresh versions often roast tomatillos, use squeezed lime juice, and change pepper and onion amounts by taste. Canned versions have to stay acidic…